What's for Supper?
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The document summarizes research into the food preferences and availability at the Agricultural College of the State of Michigan (now Michigan State University) based on archaeological evidence from a dormitory kitchen refuse deposit. Analysis of animal bones found evidence of cattle, pigs, sheep, and chickens consumed. While cattle bones were most common due to their durability, records indicate other meats were available. The bones showed a preference for juvenile cattle, consistent with typical culling practices. It remains unclear if students could select preferred cuts or were limited by availability. Future research is proposed to provide more context.
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![What’s For Supper? Food preferences and availability at the Agricultural College of the State of Michigan Above: Saints’ Rest Dormitory with students (n.d.). Image © Michigan State University. Right: Young cow scapula. Image © MSU Campus Archaeology Program, 2011. Saints’ Rest Feature 125 excavation, 2008. Image © MSU Campus Archaeology Program, 2008. ,[object Object],[object Object],[object Object],Background: From 1857 to 1876, the all-male student population of MSU slept, studied, and ate in the Saints’ Rest dormitory, officially known as the “Boarding Hall”. The dormitory burned down in the winter of 1876 and was excavated by MSU students and faculty in 2005. In 2008, Feature 125, associated with Saints’ Rest, was excavated by the Campus Archaeology Program. Feature 125 yielded an assemblage of kitchen refuse--food remains, ceramics, and glass. Results: Despites evidence of other genera, results were skewed in favor of cattle because Bos skeletons are more durable than smaller animals and small overall bone counts indicate that there are other, yet undiscovered, trash deposits on campus. In the category of beef, no significant cut preference is apparent. Preference is shown for juvenile animals, which was expected based on common culling patterns. The role of availability is unclear without further study. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Methods & Data: This research attempted to answer the following question: During this period, were students able to select preferred meats or were they limited by availability? Evidence was drawn from analysis of the faunal assemblage and historical documents from the MSU Archives. Data collected from the faunal remains included species, standard secondary cut, and approximate age at death. Historical documents showed that cattle, pigs, sheep, and chickens were kept on campus, but cuts of beef, pork, mutton, and chicken were also purchased for student consumption. Construction of a campus slaughterhouse was proposed in 1862, but the actual date of construction is currently unknown. Some faculty were skilled in butchering wild game. Grace Krause Midwest Historical Archaeology Conference September 17, 2011 Research supported by: MSU Campus Archaeology Program and MSU Graduate School.](https://image.slidesharecdn.com/srfaunalposterfinal-111005085425-phpapp02/85/What-s-for-Supper-1-320.jpg)
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